I saw this on Guy’s Triple D, so I had to give it a whirl. Well, I saw the fries part, but I did the poutine part on my own. Crispy egg plant fries, cheese curds, and some slow-cooked short ribs with gravy. I hit it with some Poppi’s Chili seasoning at the end for a pop of flavor. I did the fries in the air fryer to cut out some of the fat. I hope you like it.

2 large egg plants, peeled and cut like fries
16 ounces beef short rubs
16 ounces marinara sauce
8 ounces red wine
1 teaspoon thyme
1 teaspoon Old Bay Seasoning
1 teaspoon garlic powder
1/2 teaspoon paprika
8 ounces cheese curds or fresh mozzarella cheese
1/2 cup flour
1 cup Panko bread crumbs
1 teaspoon Old Bay Seasoning
1 teaspoon Poppi’s chili seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 onion powder
12 ounces milk

Olive oil for cooking

Mix 1 teaspoon Old Bay, garlic powder, thyme and paprika, and coat short ribs on all sides.

Heat oven-safe skillet to medium; coat short ribs with oil.

Brown short ribs on all sides.

Remove ribs, add wine to deglaze pan, then add ribs back to pan.

Add marinara sauce and cover; place in oven for 2 1/2 to 3 hours at 325.

Remove ribs from pan; cut or pull into bit size pieces.

Fries:

Cut eggplant into french fry shapes.

Mix panko, garlic powder, Old Bay, Poppi’s chili seasoning, onion powder, and black pepper.

Set up your dredge stations: flour, milk, panko.

Add eggplant fries to milk, flour, then add to milk, then to panko.

Add to air fryer and spray with cooking spray. Do not over fill – do one layer at a time.

Cook for 9 minutes at 380 degrees.

Cook gravy: this is on you; packaged or jar – your choice.

If the fries have been sitting, warm in the oven for 5 minutes

Assembly:
Layer of eggplant fries
Short ribs
Cheese curds
Top with gravy

Hit with Poppi’s Chili Seasoning and serve.